I have made pumpkin bread and squash bread, so why not try sweet potato bread…especially when you have tons of sweet potatoes available. In case you don’t have all those sweet potatoes lying around, some stores (such as Trader Joe’s) sell a canned puree. To make a sweet potato puree, I usually bake a potato in the oven for around 60 minutes at 400 degrees. Peel off the skin and then blend. I use my immersion blender (surprise, surprise) to then make the puree.
Begin bread by combining dry ingredients first. I used just whole wheat flour because I didn’t have pastry flour.
Then combine wet ingredients. Mix everything together and pour into your greased pan.
The bread didn’t rise as much as I thought…perhaps I over stirred it. The combination of spices smells wonderful and the bread tastes rich and spicy. Perfect for these sub-zero temperatures with some chili or a cup of tea.
For this recipe and more sweet potato recipes, check out this awesome blog!
I can’t wait to make the Sweet Potato and Brie Mac N’ Cheese!
Sweet Potato Quick Bread
1 cup white whole wheat flour
1 cup whole wheat pastry flour
1/2 cup evaporated cane juice or granulated sugar
2 Tbsp packed brown sugar (golden, light, or dark)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup chopped pecans
2 large eggs, preferably organic
1 tsp pure vanilla extract
generous 1 cup sweet potato puree (bake a large sweet potato at 400°F for about 1 hour or until soft, peel & mash flesh)
1/2 cup unsweetened applesauce
1/2 cup low-fat milk
- Preheat oven to 350°F. Lightly coat a 9 x 5 inch loaf pan with canola oil baking spray.
- In a medium bowl, whisk together the dry ingredients (both flours through chopped pecans).
- In a large bowl, whisk together the remaining ingredients (eggs through milk).
- Add the dry ingredients to the wet, and stir just until moistened.
- Pour batter into prepared loaf pan and bake until a toothpick inserted into the center of the bread comes out clean, about 50-60 minutes.
- Let bread rest in pan for about 10 minutes, then turn out onto a wire rack to cool completely.